© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from; Serious Eats
Servings: 4 to 6 as an appetizer, or a dozen at a party
1 medium eggplant
1 large red onion, ends trimmed, skinned, and split in half from pole to pole
2 red bell pepper
⅓ cup extra-virgin olive oil
2 teaspoons sherry vinegar
kosher salt and freshly cracked black pepper
Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others — remove them to large mixing bowl as they finish roasting.
|Whole tomatoes split in half may be added to the other vegetables if desired. This recipe works even better outdoors on a charcoal grill. Replace the roasting step by grilling the vegetables over a medium fire, rotating and turning them often until the eggplant and peppers are fully softened and charred on the exterior, and the onions are soft with deep grill marks, about 20 minutes.|
Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.